A favourite of all age groups, the Lal rajma or the Red Kidney beans by Mewa Basket are highly nutritious and delicious. No North Indian or Punjabi meal can be complete without this exquisite bean. Used in a variety of traditional dishes, kidney beans are usually eaten well cooked.
To bring out the best aroma and taste, you must soak them overnight before using them. Other than this, you can soften one another way. In a pressure cooker, boil half a glass of water with rajma and some salt. After it boils, add some ice-cold water and give it 10 to 12 whistles. They are used in refried beans, soups, salads, and simmered dishes.
Kidney beans come in various colours and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.